Cong You Ban Mian (Scallion Oil Noodles)
Cong you ban mian - Shanghai scallion oil noodles - is a dish that achieves remarkable depth from almost nothing: noodles, scallions, soy sauce, and oil. The secret lies in the scallion oil itself - scallions fried slowly in neutral oil over low heat for nearly thirty minutes until their moisture evaporates entirely and they turn a deep, dark brown, at which point the raw bite of the scallion has transformed into a sweet, caramelized fragrance. The technique demands patience; too much heat and the scallions burn bitter, too little and the oil never develops complexity. Freshly boiled noodles are tossed with soy sauce and a generous spoonful of the amber scallion oil, then topped with the crisp, shriveled scallion bits that crunch against the springy noodles. In Shanghai's lane-house noodle shops, a bowl costs three yuan and is eaten standing at the counter - a reminder that great food need not be complicated or expensive, only made with care.
Adjust Servings
Instructions
- 1
Cut scallions into 5 cm pieces and gently fry in oil over low heat.
- 2
Remove browned scallions and keep the infused oil.
- 3
Add soy sauce, sugar, and white pepper to the oil and simmer for 30 seconds.
- 4
Boil noodles, drain well, and toss with sauce while hot.
- 5
Top with crispy scallions and serve.
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